Bread is one of those foods that is truly universal. Travel virtually anywhere around the globe, and it is likely that you will find some sort of leavened or quick bread on the table. I have sampled many varieties and cannot think of one I wouldn’t enjoy a second time around.

We are fortunate to have some great bakeries right here in Sioux Falls that offer an exceptional product. Traditional European style, homestyle sandwich type and everything in between can be found in about a 15-minute drive or less. Great offerings, reasonable prices and convenience usually cannot be beat.

But there is something about baking bread right in your own kitchen. The intoxicating aroma of loaves baking in the oven is one of my favorite smells. And biting into a slice of freshly baked, warm, buttered bread is one of the simpler pleasures in life. Combine these factors, and you might think twice about running out to buy your next loaf.

When it comes to bread, I personally enjoy one that is not too dense but also not too airy; a nice chew on the outside and somewhat soft on the inside. Even more important to me is that the recipe does not require 24 hours and a long list of ingredients. While I find the process to be rather exciting, I also want it to be brief enough so my patience does not wear too thin.

I have tried several recipes in my own kitchen in the past few years, some complicated and some rather quick. None of those recipes have provided everything I desire in a homemade bread — until recently.

This recipe really is rather quick when it comes to a yeasted bread. With just six ingredients and a couple of hours, you will have a warm, crusty, fresh-baked loaf of rustic bread right out of your very own oven. No intense kneading, proofing, punching or shaping required here.

In terms of flavor, this bread is subtle and familiar; nicely balanced with a faint hint of sweetness and saltiness. The texture is just right, with a slight crust on the outside and a softer chew inside. This is thanks in part to baking it, for the first portion, in a covered pot or Dutch oven and finishing the baking uncovered.

For me, making different foods from scratch is therapeutic. Being able to create something delicious with my own hands leaves me with a sense of pride and accomplishment — and being able to enjoy that creation with others truly feeds my soul.

Baking your own bread provides that great kitchen experience. And this recipe is the perfect way to get a dose of kitchen therapy. Straightforward and simple with an exceptional result, it does not get much better than that. Regardless of who you choose to break this bread with, I have no doubt you and your company will be delighted with the result.

Simple Artisan Bread

•11/3 cups warm water (105 to 110 degrees)

•1 tablespoon honey or granulated sugar

•1 package active dry yeast (or 21/4 teaspoons active dry yeast)

•2 tablespoons olive oil

•11/2 teaspoons kosher salt

•32/3 cups bread flour (see note below)

Combine water, honey or sugar and yeast in a large mixing bowl. Allow to set for about 5 minutes until the mixture becomes slightly foamy.

Stir in the remaining three ingredients with a sturdy wooden spoon to incorporate all of the flour and the mixture forms a rough ball.

Cover the bowl with plastic wrap and allow dough to rise until doubled in size and collapsed (about 45 minutes to an hour).

Meanwhile, prepare a 4- to 5-quart pot with an oven safe lid by cutting a piece of parchment slightly larger than the bottom of the pot. Sprinkle the bottom of the pot with a few teaspoons of flour, followed by the piece of parchment. Sprinkle an additional 2 teaspoons of flour on top of the parchment. (I use an enamel-coated cast iron Dutch oven, but a heavy bottomed stainless steel pot would also work).

Once the dough has risen and collapsed, turn onto a well-floured surface, making sure to coat all sides. Shape into a smooth ball by stretching the surface of the dough and tucking underneath, rotating as you go. If dough gets sticky, dust with additional flour.

Place the smooth ball of dough into the prepared pot atop the floured parchment. Cover with lid and allow to rest for another 40 minutes or so, until the dough has doubled in size.

After the dough has doubled in size, sprinkle lightly with another teaspoon or so of flour. Make three or four parallel 1/4-inch-deep cuts across the top of the dough, about 11/2 inches apart; or as a variation, you can cut an X in the top of the dough, also only 1/4 inch deep.

In a 400-degree preheated oven, bake the dough in the covered pot for 30 minutes. After 30 minutes, remove the lid and bake an additional 15 to 25 minutes until the bread is golden brown and sounds hollow when tapped.

Allow to cool in the uncovered pot for about 15 minutes before removing. Cool an additional 10 to 15 minutes or so before slicing.

Serve while slightly warm. Enjoy.

Note: You may use a combination of whole wheat and regular white bread flour for a more rustic bread. I have done the recipe with 1 cup of whole wheat flour and the remaining 22/3 cups white bread flour.